Soft chocolatey cookies sandwiched with a minty buttercream and topped with dark chocolate
Ok, so I’ve had this idea in my head for quite a while and, tadaaa! This weekend I finally had some time to turn this awesome idea into a delicious soft, chocolatey, minty sandwich cookie.
You may think these have a passing resemblance to another very well known chocolate cookie. Yup. I started out wanting to make my very own homemade Oreo but these turned out so much better. They aren’t crisp, but soft instead. The cookie gives way as you bite into it. No snap and crumbs everywhere.
So what I’m saying is they were a complete failure …. in all the right ways.
These chocolate (large) mouthfuls are made using Dutch-processed cocoa – that gorgeous, dark cocoa. Mainly because that’s the colour I was going for but you can certainly swap for normal cocoa if that’s what you have in the pantry. The chocolate topping is simply melted dark chocolate – my favourite. Seriously, I love the stuff. I was lucky there was any left in the pantry to top these babies 🙂 And the mint buttercream. Just the perfect amount of zingy mintyness. The mint flavour gets through all that chocolate but blends with it perfectly.
I’m gonna put this out there. You need to make these now!
It’s a very simple sugar cookie recipe to make. Both the chocolate cookie dough and the mint buttercream can be frozen, if you don’t want to make a full batch. Love that. They don’t spread in the oven so you can use any cookie cutter shape that your heart desires. Love that. And they taste so good they’ll be calling your name as you walk past the kitchen bench. Trust me! I heard them. More than once…..
These turned out so yum and I’ve already had so many more ideas of flavours and combinations to try – you’ll just have to patiently wait for those.
Until then, go forth and bake 🙂
Chocolate Mint Cookies
For the Cookies
- 1 & 3/4 cups (230g) plain flour
- 1/2 cup (45g) Dutch-process cocoa (see note)
- 3/4 cup (150g) granulated sugar (I use caster sugar)
- 1/4 teaspoon salt
- 110 g unsalted butter , softened
- 1 large egg , at room temperature
- 1 teaspoon vanilla extract
For the Buttercream
- 1/2 cup (115g / 1 stick) unsalted butter, softened
- 1 & 3/4 cups icing sugar
- 1 Tablespoon cream (see notes)
- 1/2 teaspoon mint extract (or to your taste)
- a few drops green food colouring (optional)
- 200 g dark chocolate to top
Preheat the oven to 160C. Line 2 large cookie sheets or baking tins with baking paper.
Sift together the flour and cocoa. Add the sugar and salt and mix it all through thoroughly.
Beat the butter until it is light and fluffy. Add the egg and the vanilla extract and mix well. Add the flour mix in two parts mixing between each addition. You will end up with a dry dough. Once it starts to come together, gather it all together with your hands and shape into a flat disk.
Place the dough on a sheet of baking paper and lay another sheet of baking paper on top. Roll the dough out until it is about 3mm thick. Use a 4cm round cookie cutter to cut out 70 cookies (just re-roll the dough as necessary and keep cutting out cookies).
Lay the cookies 2cm apart on the baking trays. Place in the oven and bake for 8 minutes, turning the trays once during the cooking time so that they cook evenly. They are done when the cookies look dry and they spring back when touched gently.
To make the buttercream, beat the butter and icing sugar together until light and fluffy. Add the mint extract and food colouring and beat for a couple of minutes until it's nice and creamy. Finally add the cream and beat for one more minute. It should be smooth and creamy and light.
Put the buttercream into a piping bag and pipe about a teaspoon full of buttercream onto one cookie. Sandwich it with a second cookie and repeat until they're all done.
Melt the dark chocolate (I usually pop it in the microwave for 30 second increments, stirring well at the end of each until it's all melted and smooth). Dip the top of each cookie into the chocolate, then place them in the fridge until set.
Feel free to use natural cocoa powder if that's all you have on hand.
I use a standard Australian 20ml tablespoon